Ham and Potato Beer Cheese Soup
Tags: Dinner Ham Soup
Yield: 6
- 3 1/2 cups potatoes, peeled and diced
- 1/3 cup celery, diced
- 1/3 cup onion, finely chopped
- 1 cup carrot, chopped
- 3 cups ham, diced and cooked
- 4 cups ham stock
- 12 oz Pilsner-style beer
- 1 tbsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 5 tbsp butter
- 5 tbsp flour
- 2 cups heavy cream
- 2 cups cheddar cheese, shredded
- Combine potatoes, celery, onion, carrots, ham, stock, and beer in stockpot and bring to boil.
- Reduce heat to medium and cook until potatoes are tender (about 15 minutes).
- Stir in the Worcestershire sauce, garlic powder, paprika, and pepper.
- In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick.
- Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).
- Add in cheese and stir until melted.
- Stir the cheese mixture into the stockpot and cook until heated through.
